Hello, baking enthusiasts! Today, we’re combining the wholesome goodness of millet with the sweet, earthy flavors of carrots to create a delectable Millet and Carrot Cake. This cake is perfect for any occasion, offering a nutritious and delicious treat that’s sure to please everyone. Let’s get started on this delightful baking journey!

Ingredients:

• Dry Ingredients:
  • 1 cup millet flour
  • 1 cup whole wheat flour (or all-purpose flour)
  • 1 cup granulated sugar (or coconut sugar for a healthier option)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
• Wet Ingredients:
  • 3/4 cup vegetable oil (or melted coconut oil)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup plain yogurt (or dairy-free yogurt)
  • 2 cups grated carrots (about 3-4 medium carrots)
• Optional Add-ins:
  • 1/2 cup chopped nuts (walnuts, pecans, or almonds)
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup crushed pineapple (drained)
• Cream Cheese Frosting (Optional):
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or two 8-inch round cake pans.
2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the millet flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
3. Mix the Wet Ingredients: In another bowl, whisk together the vegetable oil, eggs, vanilla extract, and plain yogurt until smooth. Stir in the grated carrots until evenly distributed.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. If you’re using nuts, raisins, or pineapple, fold them into the batter at this stage.
5. Bake the Cake: Pour the batter into the prepared cake pan(s) and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Prepare the Cream Cheese Frosting (Optional): In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy. Beat in the vanilla extract.
8. Frost and Serve: If you’re using the cream cheese frosting, spread it over the cooled cake. Slice and serve your Millet and Carrot Cake. Enjoy it with a cup of tea or coffee!

Tips and Variations:

• Gluten-Free Version: Substitute the whole wheat flour with a gluten-free flour blend.
• Dairy-Free Version: Use dairy-free yogurt and skip the cream cheese frosting or use a dairy-free frosting alternative.
• Extra Flavor: Add a teaspoon of orange zest to the batter for a citrusy twist.
• Spice Variation: Adjust the spices to your preference, adding more cinnamon or a pinch of cloves for a spicier cake.

This Millet and Carrot Cake is a wonderful combination of healthy ingredients and delicious flavors, making it a perfect treat for any occasion. Happy baking!